SafePlates

Ingredients

• 2 Tassen (300g) potatoes, peeled and diced
• 1 Tasse (120g) flour
• 1/4 Tasse (30g) cornstarch
• 1/2 Teelöffel salt
• 1/4 Tasse (60ml) water
• 1 Esslöffel (15ml) olive oil
• 1/2 Tasse (75g) spinach, chopped
• 1/4 Tasse (30g) cashews, soaked
• 2 Esslöffel (30ml) lemon juice
• 1 garlic clove, chopped
• 1/4 Tasse (60ml) plant-based milk
• 1/4 Teelöffel nutmeg
• Salt and pepper to taste

Instructions

1. Cook the potatoes in a pot of water until they are tender. Drain and let cool.
2. Place the potatoes in a bowl and mash them with a fork or potato masher.
3. Add the flour, cornstarch, and salt to the potatoes and knead into a smooth dough.
4. Divide the dough into small portions and shape into small balls.
5. For the filling: Blend the spinach, cashews, lemon juice, garlic, plant-based milk, nutmeg, salt, and pepper in a blender until smooth.
6. Flatten each gnocchi ball, place a teaspoon of the filling in the center, and carefully seal the edges.
7. Bring a large pot of water to a boil and add the stuffed gnocchi in batches. Once they rise to the surface, they are done and can be removed with a slotted spoon.
8. Lightly pan-fry the gnocchi in olive oil until golden brown.

Tip

Serve the gnocchi with a vegan tomato sauce or a pesto of your choice.